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–+ servings
Lemon curd in a jar with a spoon.

Lemon Curd Cake Filling

Megan Weimer
Store-bought lemon curd pales in comparison to this homemade lemon curd cake filling! It's a creamy spread made with real lemons, sugar, eggs, and butter. It's perfect for lemon lovers and can be used in so many ways, like filling cakes, cupcakes, pies, tarts, and more!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 166.8 kcal

Equipment

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Ingredients
 
 

  • 100 grams granulated sugar
  • 1 tablespoon lemon zest from ½-1 lemon
  • 1 large egg room temperature
  • 2 egg yolks room temperature
  • 115 grams lemon juice
  • ⅛ teaspoon salt
  • 57 grams cold butter cubed

Instructions
 

  • Add lemon zest and sugar to a medium saucepan. Rub together between your fingers to release the lemon oils.
    100 grams granulated sugar, 1 tablespoon lemon zest
  • Add the egg, egg yolks, lemon juice, and salt. Whisk until smooth with no chunks of egg left. 
    1 large egg, 2 egg yolks, 115 grams lemon juice, ⅛ teaspoon salt
  • Place the saucepan on medium-low heat. Cook until bubbling (not boiling) and thickened, stirring constantly to prevent it from burning and sticking to the bottom of the pan. It should coat the back of a spoon. 
  • Immediately take off the heat and strain through a fine mesh sieve into a large bowl. Whisk in the cold butter until fully melted and combined.
    57 grams cold butter
  • Cover with plastic wrap to prevent a film or skin from forming. Refrigerate for about 2 hours until chilled. The curd will thicken more as it cools. Once it's chilled, the curd is ready to use!

Notes

This recipe makes about 12 ounces of lemon curd. This is enough to fill a cake, drizzle over a cheesecake, or fill 12 cupcakes.
Use non-reactive cookware like ceramic. Cooking lemon curd in aluminum can make it have a metallic aftertaste.
Storage: Store lemon curd in an airtight container in the refrigerator for 1-2 weeks.
Freezing: You can freeze lemon curd in an airtight container for up to 3 months. Let thaw in the refrigerator overnight before using.

Nutrition

Serving: 1servingCalories: 166.8kcalCarbohydrates: 18.4gProtein: 2gFat: 10.1gSaturated Fat: 5.7gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 112.5mgSodium: 123.2mgPotassium: 40.6mgFiber: 0.2gSugar: 17.2gVitamin A: 365.2IUVitamin C: 8.7mgCalcium: 16.8mgIron: 0.3mg
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